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Pineapple and rum wedges

Pineapple and rum wedges

2
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Moderate

Ingredients

Rum

2 tbs, dark variety

Agave syrup

2 tbs

Reduced fat oil spread

3 tsp

Pineapple

550 g, (buy 1 x whole pineapple), skin on , halved lengthways

99% fat-free, plain or natural yoghurt, unsweetened

2½ cup(s)

Vanilla bean extract, alcohol free

1 tsp

Lime rind

2 tsp, finely grated

Lime juice

1 tbs

Instructions

  1. Preheat oven to 220°C. Combine rum, agave syrup and spread in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes.
  2. Cut each pineapple half into 3 chunky wedges, then cut away the woody core from each wedge. Place each wedge skin-side down on a chopping board and make criss-cross cuts into flesh. Transfer wedges to a baking dish. Brush syrup over cut sides of pineapple (see tip).
  3. Bake pineapple for 15 minutes or until golden. Meanwhile, combine yoghurt, vanilla, rind and juice in a medium bowl. Serve pineapple warm with lime yoghurt.

Notes

You can place pineapple in fridge, covered, to marinate or up to 24 hours.

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